On treatment options to improve the functionality of pea protein
Hannah Chacko Mathew, Woojeong Kim, Yong Wang, Celeste Clayton, Cordelia Selomulya
Abstract
Abstract Pea proteins have garnered attention as a viable alternative to animal proteins, offering health, and sustainability benefits. However, their functional limitations, such as poor solubility, hinder their application in plant‐based food products. This review details the specific physical, chemical, and biological methods employed to enhance pea protein functionality. Chemical methods have been the most effective, particularly in improving solubility, emulsification, and foaming properties, which are essential for food applications like dairy alternatives and meat analogues. Biological methods significantly enhance water and oil retention, contributing to better food texture. Physical methods, including ultrasound and heat treatment, also show promise but require careful application to avoid protein denaturation. While chemical methods are efficacious, they raise concerns about cost‐effectiveness and environmental impact. The review identifies combined treatment approaches as a fertile area for future research, suggesting that a multi‐faceted strategy may provide comprehensive improvements to pea protein functionality.